Pumpkin halwa, or Kaddu ka Halwa, is a quick and easy Indian dessert made with pumpkin, sugar, ghee, and nuts. Ready in 30 minutes using a pressure cooker or Instant Pot, this delicious halwa is especially popular during Indian festivals and pumpkin season.
I am sharing how to make easy pumpkin halwa in an Instant Pot, a pressure cooker, and on the stovetop.
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What is Pumpkin Halwa
Pumpkin halwa is a classic Indian dessert made with fresh pumpkin, ghee, sugar, and nuts flavored with cardamom.
In Hindi, pumpkin is also known as Kaddu or Petha; hence, this halwa is called Kaddu ka halwa or Pethe ka halwa.
Pumpkin halwa is easy to make and can be prepared in under 30 minutes in an Instant Pot or pressure cooker, or on the stovetop in a pan.
To make this North Indian-style pumpkin halwa, the pumpkin can be grated or roughly chopped, then cooked with ghee and black cardamom until soft. It is then cooked with sugar and spiced with green cardamom, giving the halwa its distinctive, rich, fragrant flavor.
Some recipes also add milk or condensed milk for an extra creamy texture, but my pumpkin halwa recipe does not use milk.
This halwa has a soft, melt-in-your-mouth texture like pudding and is often garnished with chopped nuts, which add a delightful crunch and make the halwa even more indulgent.
Pumpkin halwa is a favorite during Indian festivals and the fall season when pumpkins are plentiful. It can be served as a dessert or snack.
Here are some other Halwa recipes you can try - Gajar halwa (carrot halwa) (made with grated carrots), Sooji halwa (made with grated semolina), Badam Halwa (made with almond flour)
Recipe Ingredients
Pumpkin: The key ingredient for this halwa is fresh pumpkin. I've used red or Indian pumpkins, which are available pre-cut in Indian stores. Sugar pumpkins or pie pumpkins work well, too. These pumpkins work best, thanks to their natural sweetness and creamy texture when cooked. Peel, deseed, and cut the pumpkin into 1-inch cubes. Canned pumpkin puree won't yield the same results.
Ghee (Clarified Butter): Indian halwa is incomplete without ghee. I prefer using homemade ghee. For vegans, use unsalted vegan butter.
Sugar: I use white granulated sugar, but you can also use brown sugar.
Spices: I flavor this halwa with black cardamom and green cardamom powder. It adds warmth and a subtle aromatic spice that complements the pumpkin's sweetness.
Nuts (Cashews, Almonds): Chopped nuts add a crunchy texture and make the dessert more indulgent, balancing the halwa's smoothness. You can skip nuts to keep the halwa nut-free or add golden raisins.
Please refer to the recipe card for exact ingredient measurements.
How To Make Pumpkin Halwa (Stepwise Photos)
Heat the pressure cooker (or Instant Pot) in saute mode. Add ghee and black cardamom, followed by pumpkin. Saute for 2-3 minutes until the pumpkin's raw smell disappears.
Add half a cup of water, then close the lid with a vent in the sealing position.
For the Instant Pot, press the manual or pressure-cook button with the pressure valve set to sealing. Cook on high pressure for 5 minutes.
For the stovetop pressure cooker, cook for one whistle on high heat.
Let the pressure release naturally. Open the pressure cooker and set it to sauté. Use the back of the spatula or potato masher to mash the cooked pumpkin. It should mash easily.
Add sugar, cardamom powder, and dry fruits (reserve some for garnishing). Mix well until well combined.
After adding sugar, the mixture will loosen. Keep stirring (to prevent it from sticking to the pan) until the halwa thickens, the ghee separates, and the halwa deepens in color. Sweet, creamy pumpkin halwa is ready to serve!
Serving Suggestions
Pumpkin halwa is typically served warm, but it can also be enjoyed chilled.
It can be served as breakfast, a snack, or dessert garnished with more nuts (cashews or almonds)
For a delicious twist, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Instructions
Store Pumpkin halwa in an airtight container in the fridge for 4-5 days. Reheat in the microwave for 30 seconds to 1 minute, or sauté on the stovetop over low heat.
Recipe Tips
Choose Sweet Pumpkin: Red or sugar pumpkins have a natural sweetness and a creamy texture, making them ideal for halwa.
Adjust Sweetness to Taste: Start with a bit of sugar and add more if needed, as pumpkins can vary in sweetness.
Skip black cardamom: if you make this halwa for fast or pooja prasad.
Use a spatula to mix: This ensures you can scrape the bottom and sides properly so nothing sticks to the pot.
Vegan Pumpkin Halwa: To make this pumpkin halwa vegan, replace ghee with unsalted vegan butter or coconut oil.
Coconut Pumpkin Halwa: Once the pumpkin is cooked, add desiccated coconut powder, sugar, and cardamom. This adds a nice texture to the halwa.
Frequently Asked Questions
To make pumpkin halwa without pressure cooking, use grated pumpkin to speed up the cooking process. The rest of the steps remain the same, but time may vary. Sauté grated pumpkin in ghee until soft and well-cooked. Then add sugar, cardamom, and nuts, and cook until the halwa thickens.
More Indian Dessert Recipes
Recipe Card
Pumpkin Halwa
Equipment
Ingredients
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Instructions
- Start Instant Pot on saute mode. Add ghee and black cardamom, followed by pumpkin.
- Saute for 2-3 minutes until the pumpkin's raw smell disappears. Add ½ cup of water and close the lid.
- Press the manual or pressure-cook button with the pressure valve in the sealing position. Cook on high pressure for 5 minutes. (For the stovetop pressure cooker, cook for one whistle on a high flame.)
- Let the pressure release naturally. Open the lid and start the pressure cooker on saute mode.
- Use the back of the spatula or potato masher to mash the cooked pumpkin. It should mash easily.
- Add sugar, cardamom powder, and nuts (reserve some for garnishing). Mix well until well combined.
- After adding sugar, the mixture will loosen. Keep cooking while stirring continuously until the halwa thickens, the ghee separates, and the halwa deepens in color. Turn off the heat and transfer the halwa to a serving bowl.
- Garnish with more nuts, if desired, and serve warm.
MSUSMA says
loved the colour and great idea of pressure cooking than grating
Veena Theagarajan says
looks yum.. so tasty
Swathi Iyer says
pumpkin halwa looks delicious Shweta.
Sanoli Ghosh says
Very interesting and yummy halwa recipe. Bookmarked it.
Beena.stephy says
Tempting yummy halwa
Hamaree Rasoi says
Lovely and colorful looking pumpkin halwa. Wonderfully prepared.
Deepa